Long Reads

12 Recipes to Cook on Your Summer Vacation

August 27, 2014

When she has the kitchen all to herself, Phyllis Grant of Dash and Bella cooks beautiful iterations of what solo meals were always meant to be: exactly what you want, when and where you want them.

Today: 12 very Phyllis dishes to cook on your summer vacation and beyond. 

Phyllis’ first post went up in June of 2013. She’s been with us since, giving us stories and ideas and the food she really wants to cook -- and even if you don't know it before you read each piece, it’s the food you want to cook, too. 

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Here are 12 of our collective, seasonal favorites, for you to feed yourself and your family with. Cook them on your summer vacation -- wherever you are -- and then commit them to memory when you come back. Some of them (see: the cookies, the caramel ice cream, the short rib tacos) will stay with you always, and the rest you’ll want to fill the fall with until the very last tomato hits the market.  

Pasta with Summer Corn, Slow-Cooked Tomatoes, and Garlic Confit 

Pasta with Summer Corn and Tomatoes

Fig and Blue Cheese Tart with Honey, Balsamic, and Rosemary

Fig and Blue Cheese Tart Recipe

The Perfect Chocolate Chip Cookie

Pefect Chocolate Chip Cookie Recipe

Kale and Corn Quesadillas

Kale and Corn Quesadillas Recipe

Biscuits with Summer Berries and Whipped Cream 

Biscuits with Summer Berries and Whipped Cream Recipe

Summer Tomato Tartines with Garlic Confit

Summer Tomato Tartines Recipe

Caramel Ice Cream

Caramel Ice Cream Recipe

Grilled Plum and Lemon Ricotta Toasts

Grilled Plum and Lemon Ricotta Toast Recip

Pasta with Broccolini Pesto and Crème Fraîche

Pasta with Broccolini Pesto and Creme Fraiche Recipe

Braised Short Rib Tacos

Braised Short Ribs Recipe

Brown Butter Cupcake Brownies

Brown Butter Cupcake Brownies Recipe

Romaine Salad with Bacon, 5-Minute Eggs, and Pesto Dressing

Romaine Salad with Bacon, Eggs, and Pesto Recipe

Photos by Phyllis Grant

See what other Food52 readers are saying.

  • Susan Rebillot
    Susan Rebillot
  • Allyn
Kenzi Wilbur

Written by: Kenzi Wilbur

I have a thing for most foods topped with a fried egg, a strange disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. I like spoons very much.


Susan R. August 27, 2014
I love the freshness and simplicity of these recipes--aligns with my food philosophy! Thanks!
Susan, olivesandfigschronicles
Allyn August 27, 2014
I made that roasted corn and tomato pasta a month ago and it was crazy delicious. So good. My only tip is to make sure that the garlic cloves has more than just a pinprick sized hole in them while you confit them, because... well, there were explosions. And lots of oil to clean from surfaces. Sigh.